True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Cereals and bread from Sudan
A sour starter dough (ajin) of sorghum flour and water is stirred into boiling water, and more sorghum flour is beaten in until the mix is thick. It boils a few minutes more into a stiff, sour porridge.
| Whole-grain sorghum flour | Stone-ground; Feterita-type sorghum such as Wad Ahmed is the usual choice[hamid2025] |
| Fermented dough (ajin) | Old fermented dough mixed with fresh flour and water; added to boiling water at 1:10 by volume[hamid2025] |
| Water | Flour is beaten in at 1 part flour to 2 parts water (weight to volume)[hamid2025] |
| Starter | backslop (a portion of earlier fermented dough) |
Total time across the recorded steps: 15 min
What changes: Cleaned sorghum grain is stone-ground into whole-grain flour
Output: whole-grain flour, used within a week.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A sour starter dough (ajin) of sorghum flour and water is stirred into boiling water, and more sorghum flour is beaten in until the mix is thick. It boils a few minutes more into a stiff, sour porridge. Made in 5 steps over 15 min. The longest step, shape and serve, takes 10 min (Gobara Hamid M 2025). In Sudanese sorghum batter for kisra, Pediococcus pentosaceus (dominant after 24 h and in back-slopped batter), with Lactobacillus brevis and L. confusus and In the kisra batter, yeasts Candida intermedia and Debaryomyces hansenii do most of the fermenting.
| Main step | 10 minReported[hamid2025] | Shape and serve |
|---|
Aceda is a stiff porridge. Kisra, a flatbread, is baked from the same kind of fermented sorghum preparation thinned with water (Wolgamuth et al. 2026), and Dirar (1993, quoted by Abdelhalim et al. 2023) lists nasha as a thin fermented gruel. For aceda the sour starter goes straight into boiling water and is thickened with fresh flour.
Mohammed et al. 1991 found Klebsiella pneumoniae and Enterobacter cloacae among the microbes of Sudanese sorghum batter fermented for 24 h at 30 °C, a batter like the one used for the aceda starter. They tested no finished aceda.
Hazards the sources name: Klebsiella pneumoniae and Enterobacter cloacae, found during the kisra batter fermentation.
Every number is labelled with how it is known. How this atlas is made
Wolgamuth et al. 2026 describe aseeda as a popular porridge, preferred in the west of Sudan, where kisra is less popular. They add that aseeda is also common in North Africa and the Middle East, while the single batter for both kisra and aseeda seems unique to Sudan and neighbouring Chad.
